Picture a ruby-red cake cloaked in snowy swirls of cream cheese frosting, its velvety crumb releasing a whisper of cocoa as peppermint sparkles catch the light.
Imagine slicing through plush layers, the tang of buttermilk and a hint of chocolate perfuming the room—comfort that tastes like holiday nostalgia.
This Red Velvet Christmas Cake matters to me because it turns an ordinary gathering into a moment: a centerpiece that invites second helpings and easy conversation, whether it’s a busy weeknight celebration after school concerts or a leisurely Sunday supper with family lingering at the table.
One December, when our dessert plans fell through an hour before guests arrived, this reliable, mix-and-bake beauty saved the evening—cooling while we set the table, then frosted and garnished just in time, to everyone’s delight.
It’s festive, scalable, and make-ahead friendly, perfect for potlucks, office parties, or cozy movie nights by the tree. Ready? Let’s cook!
Why You’ll Love It
- Delivers bold cocoa-vanilla flavor with festive red hue
- Stays incredibly moist thanks to oil and buttermilk
- Whips up easily with simple pantry ingredients
- Frosts luxuriously with tangy cream cheese icing
- Decorates beautifully with peppermint, white chocolate, sprinkles
Ingredients
- 2 1/2 cups all-purpose flour, sifted — measure after sifting (light, level cups)
- 1 1/2 cups granulated sugar — standard white sugar (fine grain)
- 1 teaspoon baking soda — fresh, not clumpy (active leavening)
- 1 teaspoon fine sea salt — evenly disperses (not coarse)
- 1 tablespoon natural unsweetened cocoa powder — avoid Dutch-process (keeps color)
- 1 1/2 cups vegetable oil — neutral flavor (canola or sunflower)
- 2 large eggs, room temperature — warms for better emulsifying
- 1 cup buttermilk, room temperature — don’t substitute milk (tender crumb)
- 2 teaspoons vanilla extract — pure, not imitation (clean flavor)
- 1 teaspoon white vinegar — reacts with soda (classic tang)
- 2 tablespoons red liquid food coloring — gel works best for vivid hue
- 1/2 cup hot coffee, freshly brewed — enhances cocoa (no coffee taste)
- 8 ounces cream cheese, softened — full-fat for stable frosting
- 1/2 cup unsalted butter, softened — room temp, pliable not greasy
- 3 1/2 cups powdered sugar, sifted — lump-free for smooth frosting
- 1 teaspoon vanilla extract (for frosting) — rounds sweetness
- 1/8 teaspoon fine sea salt (for frosting) — balances sweetness
- 1/2 cup crushed peppermint candies, optional — festive crunch
- 1/2 cup white chocolate curls, optional — use quality bar for curls
- 2 tablespoons holiday sprinkles, optional — choose non-melting types
Step-by-Step Method
Preheat, Prep & Pan
Preheat oven to 350°F (175°C). Line two 9-inch round pans with parchment and grease sides. Gather equipment and ingredients. Sift dry ingredients to remove lumps. Assure eggs and buttermilk are at room temperature. Set coffee to brew so it’s hot when needed. Position oven rack in center for even baking.
Whisk the Dry Base
In a large bowl, whisk flour, granulated sugar, baking soda, fine sea salt, and natural cocoa powder until evenly combined. Break up any cocoa clumps.
Create a shallow well to help integrate wet ingredients later. Keep the mixture light and airy; avoid compressing the flour as you whisk to maintain a tender crumb.
Blend the Wet Mix
In a second bowl, whisk vegetable oil, eggs, buttermilk, vanilla extract, white vinegar, and red food coloring until smooth and uniform. Assure no streaks of egg remain.
Adjust coloring for vibrancy if needed, favoring gel for intensity. The vinegar activates baking soda later, so keep the ratio accurate for lift.
Combine Wet & Dry
Pour the wet mixture into the dry ingredients. Whisk gently just until no dry streaks remain.
Scrape the bowl’s sides and bottom with a spatula to incorporate pockets of flour. Don’t overmix; a few tiny lumps are fine. Overmixing develops gluten, which can toughen the cake’s texture.
Whisk in Hot Coffee
Stream in the hot coffee and whisk gently until the batter becomes silky and pourable. Mix only to combine.
The heat blooms cocoa for deeper flavor without adding coffee taste. If preferred, substitute hot water. Let the batter sit 1 minute to release any large bubbles before dividing.
Fill Pans & Smooth
Divide batter evenly between prepared pans. Weigh or eyeball for equal layers to promote even baking.
Smooth tops with an offset spatula, nudging batter to the edges. Tap pans lightly on the counter to pop surface bubbles. Rotate pans so both have equal oven exposure if baking together.
Bake to Tender Doneness
Bake 28–32 minutes until a toothpick inserted in the center shows a few moist crumbs, not wet batter. Avoid overbaking; edges should pull slightly from sides.
If your oven runs hot, begin checking at 26 minutes. Rotate pans once midway for even color if your oven has hot spots.
Cool, Release & Level
Cool cakes in pans for 10 minutes. Invert onto a wire rack, peel off parchment, and cool completely.
For flat stacking, level any domed tops with a serrated knife once fully cool. Brush away crumbs. If making ahead, wrap layers tightly and chill or freeze for cleaner assembly.
Beat a Fluffy Frosting
Beat softened cream cheese and unsalted butter on medium until creamy, 2 minutes. Add sifted powdered sugar, vanilla, and a pinch of salt.
Mix on low to combine, then beat on medium-high 2–3 minutes until light and fluffy. Adjust sweetness with salt or a splash of lemon juice.
Fill, Crumb Coat & Chill
Place the first layer on a serving plate. Spread about 1 cup frosting evenly to edges. Set the second layer on top.
Apply a thin crumb coat around sides and top, sealing in loose crumbs. Chill 20 minutes to set. This assures a smooth final finish without streaking crumbs.
Frost Smoothly & Finish
Apply a thick final coat, smoothing sides and top with an offset spatula. Create clean edges by scraping gently with a bench scraper if desired.
Garnish with crushed peppermint, white chocolate curls, and holiday sprinkles. Chill briefly to set, then slice with a warm knife and serve.
Ingredient Swaps
- Buttermilk: 1 cup milk + 1 tbsp lemon juice or vinegar (rest 5–10 min). Dairy-free: use unsweetened almond/soy milk + acid as above.
- Eggs: 2 flax eggs (2 tbsp ground flax + 6 tbsp water, rest 10 min) or commercial egg replacer.
- Oil: Melted neutral coconut oil or light olive oil; budget swap: canola.
- Cocoa: Natural cocoa recommended; if only Dutch-process, add 1/4 tsp extra vinegar to help rise and expect slightly darker, less vibrant color.
- Red coloring: Gel gives brightest hue; natural option: beet powder (2–3 tbsp) or natural red dye—color will be softer. If skipping color, it becomes a tender cocoa cake.
- Coffee: Replace with equal hot water if avoiding caffeine.
- Gluten-free: Use a 1:1 gluten-free all-purpose blend with xanthan gum; don’t overmix.
- Cream cheese frosting: Dairy-free cream cheese and vegan butter; for less sweet, swap 2–4 tbsp powdered sugar with 1–2 tbsp lemon juice to balance.
- Garnishes: Use crushed candy canes or omit; for nut-free/soy-free needs, choose allergen-safe sprinkles and chocolate.
You Must Know
Doneness • If the centers look set but edges pull away slightly and a light press springs back, pull the pans; confirm with a toothpick showing a few moist crumbs, not wet batter. Overbaking by even 3–4 minutes dries red velvet.
Troubleshoot • If layers sink or feel gummy, the leavener likely overreacted or batter was overworked; cool fully, then trim tacky tops and dry out slices in a 300°F oven for 6–8 minutes before frosting. This rescues texture enough to stack.
Flavor Boost • For deeper cocoa notes without coffee taste, bloom the cocoa by warming the hot liquid to about 190°F and stirring it with the cocoa first; the aroma should smell chocolatey, not bitter. This intensifies color and flavor.
Scale • For a 3-layer 6-inch cake, use 2/3 of the batter and frosting; bake in three 6-inch pans about 22–26 minutes, pulling at 205–210°F internal. For a sheet cake (9×13), use full batter; target 32–38 minutes, same internal temp.
Make-Ahead • To keep crumbs tight and moisture high, chill wrapped layers until cold, then frost; crumb coat can hold in the fridge up to 24 hours. Before serving, let the finished cake stand 30–45 minutes at room temp for best sliceability.
Serving Tips
- Slice with a warm knife; wipe between cuts for clean, vibrant layers.
- Plate with a raspberry coulis drizzle and fresh mint for color contrast.
- Add a scoop of vanilla bean ice cream or lightly sweetened whipped cream.
- Sprinkle crushed peppermint at serving for crunch; offer extra at the table.
- Serve on a white platter; finish with white chocolate curls and festive sprinkles.
Storage & Make-Ahead
Refrigerate frosted Red Velvet Christmas Cake, covered, for up to 4–5 days.
Bring to room temp 30–45 minutes before serving.
Bake layers ahead: wrap cooled layers tightly and refrigerate 2 days or freeze up to 2 months.
Thaw wrapped in the fridge overnight, then frost.
Leftover slices also freeze well.
Reheating
Reheat gently: microwave individual slices 50% power 15–25 seconds.
Oven: cover with foil, 300°F for 8–12 minutes.
Stovetop: steam slices over barely simmering water 3–5 minutes to refresh moisture.
White House Holiday Menus
From candlelit state dinners to cookie-laden receptions, White House holiday menus celebrate American abundance with elegant restraint—and a dash of nostalgia.
I picture silver tureens steaming with broth, roped evergreens perfuming the corridors, and dessert trolleys gleaming like sleighs.
When I plan my Red Velvet Christmas Cake, I draw from that balance: classic flavors, impeccable texture, and festive polish.
- Seasonal starters: citrus-dotted salads, buttery rolls, and velvety soups.
- Centerpieces: herb-crusted beef, citrus-glazed salmon, or roast turkey with jewel-toned relishes.
- Sides that sing: cranberry sparkle, haricots verts with almonds, rosemary potatoes.
- Finale: my crimson cake crowned with snowy frosting and peppermint shimmer.
I’ll guide you to plate it with presidential poise—clean slices, confident swirls, and garnishes placed like a ribbon on history.
Final Thoughts
Ready to bring some festive magic to your table? Give this Red Velvet Christmas Cake a try as written or tweak the toppings and frosting sweetness to make it your own—either way, it’s a show-stopper!
Frequently Asked Questions
Can I Convert This Into Cupcakes or a Sheet Cake?
Yes—you can. For cupcakes, bake 18–24 at 350°F for 18–22 minutes. For a 9×13 sheet, bake 30–35 minutes. Fill liners two-thirds, keep batter silky, and frost generously; I’ll guide your swirl to gleam.
How Do I Make It Gluten-Free Successfully?
Use a 1:1 gluten-free baking blend with xanthan gum, sift well, and add 1 tablespoon cornstarch. I’d weigh ingredients, keep buttermilk/vinegar, and rest batter 15 minutes. Bake slightly longer, cool completely, and frost gently for tender slices.
What Altitude Adjustments Are Needed for Baking?
At high altitude, I reduce sugar 1–2 tablespoons, increase flour 2–3 tablespoons, add 1–2 tablespoons buttermilk, bump oven to 365°F, and bake sooner. I also whip batter minimally and test doneness early for tenderness.
How Do I Prevent Red Stains on Hands and Tools?
Wear gloves, oil measuring spoons, and line bowls with silicone spatulas. I tint batter with gel, mix slowly, and wipe spills instantly. For cleanup, I use baking-soda paste or bleach-safe wipes; stainless tools won’t stain.
Can I Mail This Cake as a Holiday Gift Safely?
Yes, but only with care. I’d chill it overnight, freeze slices or the whole cake, wrap tightly, insulate with bubble wrap, pack snugly, use overnight shipping, include ice packs, and choose cool-weather delivery windows. Safety travels beautifully.
Red Velvet Christmas Cake
Equipment
- 2 9-inch round cake pan
- 1 stand mixer or hand mixer
- 2 Mixing bowl
- 1 Whisk
- 1 Rubber spatula
- 1 Wire rack
- 1 offset spatula
- 1 Measuring cups set
- 1 Measuring spoons set
- 1 parchment paper sheet
- 1 toothpick
Ingredients
- 2 1/2 cup all-purpose flour sifted
- 1 1/2 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1 tablespoon natural cocoa powder unsweetened
- 1 1/2 cup vegetable oil
- 2 large eggs room temperature
- 1 cup buttermilk room temperature
- 2 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 2 tablespoon red liquid food coloring or gel equivalent
- 1/2 cup hot coffee freshly brewed
- 8 ounce cream cheese softened
- 1/2 cup unsalted butter softened
- 3 1/2 cup powdered sugar sifted
- 1 teaspoon vanilla extract for frosting
- 1/8 teaspoon fine sea salt for frosting
- 1/2 cup crushed peppermint candies optional garnish
- 1/2 cup white chocolate curls optional garnish
- 2 tablespoon holiday sprinkles optional garnish
Instructions
- Preheat the oven to 350°F (175°C) and line two 9-inch round cake pans with parchment and grease the sides.
- In a mixing bowl whisk together flour, sugar, baking soda, salt, and cocoa powder until evenly combined.
- In a separate bowl whisk oil, eggs, buttermilk, vanilla, vinegar, and red food coloring until smooth and uniform.
- Add the wet mixture to the dry ingredients and whisk just until no dry streaks remain.
- Gently whisk in the hot coffee until the batter is silky and pourable without overmixing.
- Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
- Bake for 28–32 minutes until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool cakes in pans for 10 minutes, then invert onto a wire rack, peel parchment, and cool completely.
- For the frosting beat cream cheese and butter on medium speed until creamy and fluffy, about 2 minutes.
- Add powdered sugar, vanilla, and salt and beat on low to combine, then on medium-high until fluffy, 2–3 minutes.
- Level the cooled cake layers if domed using a serrated knife.
- Place one layer on a serving plate, spread about 1 cup frosting evenly to the edges.
- Set the second layer on top and apply a thin crumb coat over the whole cake, then chill for 20 minutes.
- Finish with a thick final coat of frosting, smoothing sides and top with an offset spatula.
- Garnish with crushed peppermint, white chocolate curls, and sprinkles if desired, then slice and serve.
Notes
